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Messages - narvin

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Ingredients / Re: Gimme some sugar!
« on: October 18, 2013, 06:33:14 AM »
Purple skittles ;D

General Homebrew Discussion / Re: Sanitizer ingredients
« on: October 10, 2013, 11:18:53 AM »
"quat (being cationic) will kill head retention in addition to giving the beer a medicine-like flavor profile"

Beer Recipes / Re: PB&J Ale
« on: October 10, 2013, 08:18:36 AM »
I made one of these back in my crazy brewing days sometime in the mid 2000s. Peanut butter cups and purple skittles in the boil.  I posted about it on the internet, and then started seeing other people interested in the idea.  Later, I thought, "Good God, what have I done?!"

Going Pro / Re: Kegs
« on: October 09, 2013, 07:01:07 AM »
What's a good price for new kegs?  This seems reasonable but not great, though I have no reference point.  Plus, these are Chinese made but it seems like one of the more reputable companies.

The Pub / Re: Let the Games Begin!
« on: October 07, 2013, 07:13:11 AM »
Poor Romo; 506 yards through the air, and he still loses because of one pitch to the wrong guy.

It's Romo's specialty. Do well for a while and then choke in the end. The Cowboys need a relief QB for Romo who can play the last 5-10 minutes of the forth quarter.

 ;D ;D

General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 07, 2013, 06:22:19 AM »
I do believe that reactions happen that add flavor (and color, of course).  It's not caramelization though, at least to an extent that you can taste.  Boil down some first wort runnings to the point that enough water evaporates, like candy making, and you'll taste caramelization.

General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 06, 2013, 08:07:22 AM »
You're not getting superheated steam in the boil.  Solids like LME will stick to the bottom and scortch, but in an all grain boil I would think this is negligable, since I've never had any residue stuck to my kettle.

Equipment and Software / Re: Leaving Too Much Behind? Or Just Right?
« on: October 05, 2013, 05:58:08 PM »
You could probably leave less wort behind if you got rid of that silly blichman thing.  :)

If you get clean wort, I wouldn't worry about losses unless it's a cost problem for you.  I know people who have problems with the blichmann, which is the only reason I bring it up.

General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 05, 2013, 05:53:39 PM »
A while back I read an analyis that had the boil off rate to determine the Delta T between the liquid and metal. It was not very hig, the metal temp was less than 220F at the interface, below caramelization temps.

Thanks for the info, Jeff.  I can't imagine why it would be any different.

I will add this one data point to the discussion, though I imagine there were mitigating circumstances:

I accidentally pinned a cotton hop bag to the bottom of my kettle with the IC for the last 15 minutes of the boil. When I discovered this, after draining the wort into fermenters, the hop bag was black and charred through (there was actually a hole burned through the hop bag). It had carbonized while under 10 gallons of boiling wort. I"m pretty sure spontaneous combustion of cotton requires temps in excess of 400*. So at least locally, sandwiched between a stainless pot bottom and a copper coil with a 200k BTU (or whatever a bayou classic is) propane burner, you can achieve temps well above 212.

Sure, the bottom of your kettle can get hotter than 212.  Liquid won't, though.  It will boil harder, but not hotter.

Going Pro / Re: So you want to be a brewer
« on: October 04, 2013, 09:58:14 PM »
I'd be interested to know what the local requirements are in many places.  I know interstate commerce can be a PITA, but it seems like a brewpub should be able to release new beers like a restaurant adds new menu items.  Not sure that any place ever got shut down for having profanity on their food menu, unlike beer label approval.

Going Pro / Re: So you want to be a brewer
« on: October 03, 2013, 07:04:11 PM »
The wait for an ok to do a beer label is what caught my attention. I'm not convinced that we really need DC bureaucrats to survive that decision.

Only if the beer is going to cross state lines. Blame the founding fathers for that one.

So how does that work?  I remember reading on probrewer that someone wanted to get a kind of generic keg/tap label approved for their brewpub so they could do new styles more quickly, but it was denied.  Do you only need TTB approval if you're selling out of state?

Going Pro / Re: So you want to be a brewer
« on: October 02, 2013, 07:32:27 AM »
No one to enforce the selling of unlicensed beer.   Everyone over to my house, $3 pints!

If the state asks, it's a private club for bearded men only.

Equipment and Software / Re: Directly heating Erlenmeyer flasks
« on: October 02, 2013, 07:26:19 AM »
+1 to foam control!  I use a flask because it's one vessel, no mess, and there's nothing to sanitize, but a boil over definitely ruins that.

Like most gadgets that try to do everything but can't do any one thing well, these would end up sitting in the corner collecting dust

All Grain Brewing / Re: Conversion at 5.2PH?
« on: September 28, 2013, 09:50:03 AM »
How did you measure pH, and at what temperature?

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